Difficult75 minutes
4 people
Peel the salame cut it into cubetti. Cut cubetti mozzarella into cubetti . Drain the ricotta and mozzarella in two fine-mesh strainers to remove excess liquid. In a bowl, mix the flour, salt, and instant yeast.
Combine the milk and egg yolk and mix first with a fork, then continue kneading with your hands until you have a smooth dough. Let it rest in a covered bowl for about 15 minutes. Take the dough and shape it into a sausage. Divide it in half, then divide each half again until you have 16 portions of dough.
Roll them lightly between your hands to form balls. Cover the dough so that it does not dry out, then roll out the balls one at a time to form fairly thin discs. Fill the discs with 1-2 teaspoons of ricotta cheese and a few cubes of salame mozzarella. Close the dumplings into a half-moon shape and seal the edges with the prongs of a fork.
Repeat with all the pieces of dough, then place the bundles on a baking sheet lined with parchment paper. Prick the surface of the bundles and brush them with lightly beaten egg white. Bake at 180°C for 20-25 minutes, until lightly browned. Serve the bundles while still warm.
Enjoy your meal!
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